Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (Lens culinaris Medik.)

Abstract

The current study aimed to determine the impact of adding fried green lentil powder (FGLP) into date paste on the nutritive and sensory aspects of date bars. Date paste was partially substituted by 0.0, 2.5, 5.0, 7.5, 10.0, and 12.5% FGLP. DSB samples enriched with 10.0 and 12.5% FGLP exhibited the highest amounts of protein (4.78 and 5.36/100 g, respectively). Total fat content was 2.2, 2.08, and 1.94 times greater in DSB samples fortified with 12.5, 10.0, and 7.5% FGLP, respectively, than in the control sample. The highest ash levels (3.06, 3.11, and 3.14/100 g, respectively) were found in DSB samples that were enriched with FGLP at 7.5, 10, and 12.5%. The crude fiber content of FGLP-fortified date samples jumped significantly, from 10.10 g/100 g for the control sample to 11.16, 11.45, and 11.74 g/100 g for date bar samples fortified with 5.0, 7.5, 10.0, and 12.5% FGLP. Compared to the control sample, the carbohydrate content of date bars significantly decreased when FGLP was added. Date bars supplemented with 12.5% FGLP covered the isoleucine, leucine, lysine, total sulfur amino acids, total aromatic amino acids, threonine, and valine needs by 78.20, 100.00, 55.10, 70.40, 91.70, 46.1, and 67.7%, respectively. The content of saturated fatty acids decreased as FGLP inclusion levels increased. The mineral concentration of Mg, P, Mn, Cu, Fe, and Zn in supplemented date bars increased significantly as the FGLP replacement amount increased. Overall acceptability was not statistically different among all date bars containing up to 7.5% FGLP.

PUBLIC INTEREST STATEMENT

Fresh fruits possess a high carbohydrate, mineral, vitamin, dietary fiber, as well as energy content. Fruit bars, on the other hand, tend to be more attractive among consumers than fresh fruits since they provide more balanced nutrients. Fortification of date bars with various levels of fried green lentil powder (FGLP) improved the nutritional and sensory properties of the produced date bars.

Keywords:

• Food intake
• antioxidant
• public health
• diet supplementation
• fatty acid

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, Spain

SUBJECTS:

• Agriculture & Environmental Sciences; Biochemistry; Nutrition; Food Additives & Ingredients

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

Researcher would like to thank the Deanship of Scientific Research, Qassim University for funding publication of this project.

Notes on contributors

Rehab F. M. Ali

Rehab F. M. Ali is a Professor of Biochemistry at the Faculty of Agriculture, Cairo University. At the same time, she is an associate professor of biochemistry and nutritional biochemistry at the Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, Saudi Arabia. Her research interest focuses on lipid chemistry, Biochemical Experiments, Antioxidant Activity of Natural Products, Bio-active compounds, functional foods, and coffee products as well as extending the shelf life of food products.